Recipe by Morton Design Graphics
Select a whole pig weighing 30 to 35 pounds and have the butcher clean it. Long, slow cooking yields a marvelously tender product.
- 30 -35 lbs pig
- 1 cup honey
- 1 cup orange concentrate
- 1 ounce soy sauce
- 2 lbs bread, cubed
- 1 head chopped celery
- salt and pepper, to taste
- 1 tablespoon dried sage (to taste)
Directions See How It's Made
- Rinse the cavity well with water and dry; set meat to the side.
- Mix together and cook the liquid ingredients for 5 minutes.
- Mix the bread cubes, celery and seasonings together.
- Stuff the abdominal cavity firmly with the stuffing and sew up the opening or use skewers to seal.
- Fit aluminum foil caps over the ears and tail to avoid burning.
- These caps should be removed about l/2 hour before the barbecue is completed to obtain a uniform baking color.
- Leave a wooden block in the pig's mauth, so that a red apple can be inserted when the barbecue is completed.
- Briquettes are placed only on the sides of the charcoal grill and are separated from the suckling pig by the walls of a foil drip pan. (To make this drip pan, use 3 sheets of heavy aluminum foil molded slightly larger than the pig to collect the rich drippings.).
- Place the cooking grill over the foil drip pan. (This will allow you to add more briquettes as needed, and to collect the basting fluids.).
- Liberal usage of marinade on partially cooked suckling pig enhances the finished entree.